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Ingredients
2 Bratwurst or Lincolnshire sausages
bread for
dunking
200g/7¼oz cheddar cheese, grated
½ litre double cream
80ml/2¾fl oz Grappa
30g/1¾oz chopped fresh parsley
1 clove
garlic
Method
1. Cook the sausages until brown and leave to rest
2.
Then place the cream in a pan and leave to simmer. Next add the garlic, cheese,
Grappa and parsley.
3. Season to taste and serve in a fondue pot.
4.
Dunk the sausages and bread in the cheese. |
